Cooking Class - Canning 101: Jams, Preserves and Pickles with Chef Clemence

Learn the fundamentals of canning and preserving with Chef Clemence!

With springtime officially here, the markets are beginning to fill with an abundance of warm-weather produce, making this the ideal time to discover how to preserve ripe seasonal fruits and vegetables. In this cooking class, you'll learn how simple and enjoyable it is to make jams and preserves from market-fresh produce to enjoy beyond spring and summer.

Chef Clemence will cover all you need to know regarding the basics of canning and how to safely seal your jars. You'll also learn about which fruits are available during each season and how to select them. Chef Clemence will guide you through Wednesday farmer's market for the freshest berries and in-season fruits to create sweet, spreadable magic. Get your mason jars ready!

  • Minimum Guests 1
  • Maximum Guests 6
  • Meal Courses 3
  • Event Duration 4 hours
  • Labels Beginner, Fun, Vegetarian

Cozymeal guest reviews for other experiences with Chef Clemence or Resident Chef

Jessica C.

Jessica

05 Aug 2018

What a great class! Chef John Pitblado was so delightful, added some humor to our serious bread baking. I will definitely take another class with him.

LASHAN A.

LASHAN

26 Jul 2018

Fabulous! She is the Best Chef‼️So Relaxed & Teaches U all of the Culinary Tricks! Our pies came out Looking & Tasting Like we were accomplished Bakers! THX???

janet w.

janet

30 Jun 2018

Great class! Highly recommend this course! Very knowledgeable and we learned a lot!

Meet your chef


Chef Clemence was born in Paris and developed a taste for buttery, sweet and chocolate-filled pastries early in her life. And her love for chocolate has never waned. Her parents moved from France to Washington, D.C. where she perfected her chocolate chip cookie recipe. She studied film in Syracuse, New York, worked at Fox in L.A. for a stint before her friends convinced her to open a dessert company. Besides teaching, she also develops recipes and serves as a food consultant.

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